Chinese cabbage rolls stuffed with pork and rice

My husband and kids they just love Asian flavours. To indulge them a little bit I prepared this classic Polish dish in a Chinese manner. It was a cracking twist!

Makes about 15 rolls

  • 500 grams minced pork shoulder
  • 1 Chinese cabbage
  • 4 tbsp cooked rice
  • 1 egg, beaten
  • 2 cloves garlic, chopped finely
  • 2-3 cm fresh ginger, grated
  • 2 spring onions. White part chopped finely, green part- sliced
  • 1 chili (my was quite mild so I kept the seeds in), chopped finely
  • 2 tbsp fresh corriander leaves
  • 2 tbsp soya sauce
  • 1 tbsp sesame oil
  • salt, pepper to taste
  • roasted white sesame seeds
  1. Boil the water in a big pot.

    Divide the Chinese cabbage into separate leaves, saving the biggest and the most beautiful ones. Beat the hardest part of each leaf with mallet or cut off a part of it, to make it thinner. Blanch each leaf for a minute in a boiling water to make it softer and more elastic. Pat dry.

    In a big bowl mix all stuffing ingredients: minced pork, rice,, egg, garlic, ginger, chili, spring onion (both white and green part), corriander leaves, soya sauce and sesame oil. Season with salt and pepper.

    Put the tablespoon of stuffing on a bottom part of a cabbage leaf. Fold both sides to the center and roll the leaf starting from its bottom up to the top. Continue with remaining leaves.

    Heat a few centimetres of water in a wook or pot. Place all your stuffed leaves in a bamboo steamer, lined with baking paper.

    Steam for about 15 minutes until the meat is cooked through.

    Sprinkle with fresh corriander leaves and roasted sesame seeds.

    Serve with rice and your favourite dipping sauce.